I made Cashew Butter!

I made Cashew Butter!


I even roasted my own nuts. 

Roast these babies in coconut oil on 300 Degrees until golden brown.

Homemade Cashew Butter Recipe

2 cups roasted Cashews
Blend in heavy duty blender
Add in random amount of coconut oil to help the creaminess
1 tsp of agave syrup

Blend and store in a glass air tight container. 
Refrigerate if not consumed within 3 weeks

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Simple Vanilla Shakeology Recipe

Simple Vanilla Shakeology Recipe

1 cup vanilla almond milk

1 scoop vanilla shakeology

1 tbsp peanut butter

Ice and Blend

Enjoy <3

Learn more about shakeology here

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My Core de Force Round 1 Results

My Core de Force Round 1 Results 

💟💪🏻When I started my program, my goal was to grow in strength and rehabilitate my body from #lymedisease

🙈🙉🙊My journey hasn't been easy over the last year and a half and I truly believe in following your gut instinct.

💚 I am healed from Lyme and My rehabilitation phase will last one day, one meal and one workout at a time. 

😭I am moved to tears with my progress and all of this is with modified workout moves. When I think of what I CAN do now, physically, blows me away. Walking, sitting and standing use to be hard. 

💖I'm a modifying a$$ kicker now and that feels pretty fantastic

👊🏻

👉🏻👉🏻👉🏻No matter what is thrown my way, I will never give up. 

I'm looking for some fellow butt kickers to join me in my next support group. 

✋🏻✋🏻✋🏻Are you ready to create your strong?

#coredeforce #rehabilitate #motivatedtogetfit #lifeafterlyme#nevergiveup #progress #onedayatatime #thankfulthursday#transformation

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3 Ingredient Chocolate Peanut Butter Cups

3 Ingredient Chocolate Peanut Butter Cups

recipe courtesy of Emily G.

Ingredients

• 4 tablespoons of coconut oil
• 8 tablespoons of chocolate shakeology
• 4 teaspoons of natural peanut butter

Instructions

1. Place 2 tablespoons of coconut oil in a microwave safe bowl. Microwave for 30 seconds until the coconut oil is liquefied.
2. Stir in 4 tablespoons of chocolate shakeology.
3. Divide the chocolate mixture evenly between 8 spots in a mini muffin tin.
4. Place in the freezer for 5 minutes.
5. Pull the muffin tray out of the freezer. Place a half a teaspoon of peanut butter on top of each chocolate disk. Spread the peanut butter evenly over the hardened chocolate with a knife.
6. Melt the remaining 2 tablespoons of coconut oil in the microwave.
7. Stir in the remaining 4 tablespoons of chocolate shakeology in. Use this to pour on top of the peanut butter layer.
8. Place the muffin tin back in the freezer and leave it in there for at least 30 minutes.
9. The chocolate cups will slide easily out of the tin.

Notes

You will want to melt the coconut oil and stir in the chocolate shakeology in two batches so it doesn't harden up on you while the first layer of chocolate is hardening in the freezer.

Keep the cups stored in the fridge or freezer for the best consistency.

21 Day Fix Container Equivalent: I usually consider these a splurge and do not count them but you could count as 2 spoons per cup.

When you make them, let me know how you LOVE them <3 Enjoy!

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